Asolo Prosecco

Asolo Prosecco is a sparkling wine produced in the Veneto region of Italy, specifically in the area around the town of Asolo. It is made primarily from the Glera grape, with small amounts of other varieties permitted. Asolo Prosecco received Denominazione di Origine Controllata (DOC) status in 2009, and was upgraded to Denominazione di Origine Controllata e Garantita (DOCG) status in 2010.

History

The production of sparkling wine in the Asolo area dates back to the Roman Empire. The Glera grape, the primary variety used in the production of Asolo Prosecco, is believed to have been cultivated in the region since ancient times. The wine's current name, "Prosecco", is derived from the village of Prosecco near Trieste, where the grape and wine originated.

Production

Asolo Prosecco is produced using the Charmat method, in which the secondary fermentation takes place in stainless steel tanks rather than in the bottle, as is the case with Champagne. This method preserves the fresh and fruity characteristics of the wine, making it light and approachable.

The Glera grape used in Asolo Prosecco must make up at least 85% of the wine, with the remaining 15% made up of other permitted varieties such as Verdiso, Bianchetta Trevigiana, Perera, and Glera Lunga. The wine is typically dry, with a light body and flavors of green apple, pear, and white peach.

Styles

There are three main styles of Asolo Prosecco: Brut, Extra Dry, and Dry. Brut is the driest style, with up to 12 grams of residual sugar per liter. Extra Dry is slightly sweeter, with between 12 and 17 grams of residual sugar per liter. Dry is the sweetest style, with between 17 and 32 grams of residual sugar per liter.

Food Pairing

Asolo Prosecco's light body and high acidity make it a versatile wine for food pairing. It is often served as an aperitif, but can also be paired with a variety of dishes, including seafood, light pasta dishes, and fruit desserts.

See Also

• Prosecco
• Italian wine
• Veneto